Located in the suburbs of Viet Tri city, Tan Duc commune has long belonged to Doan Ket and Thanh Cong areas, Minh Nong ward is not only known as the area with the largest area of safe vegetable growing in the city, but for many years, this place has also had the profession of making soy sauce, bringing stable income to the people, contributing to poverty reduction and changing the face of the suburban area.
Minh Nong Ward currently has more than 20 households making soy sauce for many years.
Walking on the long concrete roads winding around the village, just seeing a yard full of earthenware jars, you know that the family makes soy sauce. We stopped in front of a house with a large, airy yard with dozens of earthenware jars, neatly arranged in rows under the gentle autumn sun. Just stepping through the gate, the sweet aroma of soy sauce was enough to awaken the taste and smell of "unexpected" guests like us.
While welcoming us and continuously opening the lid of the jar to stir the soy sauce, Ms. Pham Thi Huong Giang - one of the long-time soy sauce makers here shared: “Making soy sauce depends a lot on the weather, the sunnier the weather, the more fragrant the soy sauce. Previously, soy sauce could only be made in the summer, in the winter when there is no sun it is very difficult to make, the soy sauce is easy to “spill”. Every day, the lid of the jar must be opened, stirred evenly and water added to the soy sauce, when it is sunny it is dried, when it is rainy it must be covered tightly so that rainwater does not get in and make the soy sauce go bad”.
Soy sauce is an indispensable condiment in Vietnamese people's meals, especially in riverside villages, where it is indispensable to prepare fish and shrimp dishes caught from the river. Along with daily life, the soy sauce making profession has existed for nearly half a century here in the form of "father to son" and is made by hand, not mass production, so it retains its delicious, rich flavor.
Previously, people mainly made soy sauce to serve their family's daily life and sold it in small retail stores in the city. "Good news travels fast", soy sauce of the people is becoming more and more known. The stages of making soy sauce require meticulousness and care, from choosing ingredients to molding and seasoning soy sauce. Thanks to the experience gained over many years, households in the village have been able to produce soy sauce all year round while still ensuring quality.
Currently, the two areas have more than 20 households making soy sauce with a selling price of 40,000-45,000 VND/kg. On average, each household processes 5-7 tons of soy sauce each year. The main consumer markets are neighboring provinces and cities such as Vinh Phuc, Hanoi...
In particular, Minh Nong ward has recently established and launched the Tan Duc Glutinous Rice Soybean Cooperative as a stepping stone to create momentum for development, expand the consumption market and affirm the Tan Duc soy sauce brand. The cooperative was established on the basis of linking local households with many years of experience in the field of processing traditional glutinous rice sauce, purchasing 70-80% of the soy sauce output for members. At the same time, for large, stable and long-term orders, the cooperative will sign contracts to supply safe, good quality products with clear traceability of origin.
Due to its characteristics, Tan Duc used to be a locality with a very low average land area, so in order to make a living, people were always quick-witted, calculating and finding a direction that was suitable to the conditions of a suburban area with limited land and a large population. Thanks to the soy sauce making profession, people had more income, creating diversity in the development of local economic sectors, reducing the rate of poor and near-poor households, contributing to the change and development of the city at the confluence of three rivers.
Vy An
Source: https://baophutho.vn/giu-nghe-lam-tuong-218117.htm
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